Kuma's limit cafeteria Time required : 40minutes
蒸しパン（ココア蒸しパン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こしお気に入りに追加
- ホットケーキミックス : 150g
- 牛乳 : 100ml
- 砂糖 : 大さじ3
- 卵 : 1個
- ココアパウダー : 大さじ1.5
- サラダ油 : 大さじ1
make cocoa dough
Crack the eggs into a bowl and beat.
Add sugar and mix.
Add salad oil and mix.
Add milk and mix.
Add hot cake mix and mix until there are no lumps.
Place a small amount of dough in another bowl.
Sift the cocoa powder into the rest of the batter.
Pour into a container with a spout.
Add 1 to the 8th minute of the mold.
Put the plain dough in another bowl on the surface.
Marble with a toothpick.
Add water (not listed) to a frying pan and bring to a boil.
Turn off the heat, line up 2, and cover.
Steam for 10 minutes over low-medium heat.
Turn off the heat, pierce with a bamboo skewer and remove if there is no raw dough sticking to it.
Remove from mold.
Finished on a plate.
・The mold uses a heat-resistant silicone cup that is the same size as a No. 8 paper cup.
・Can be substituted with granulated sugar or cane sugar.
・If you add sugar to the egg and leave it alone, it will absorb moisture and form grains, so mix quickly after adding.
・Put 2 tablespoons of the plain dough from step 1 in a separate bowl.
・When steaming, use water that is about 1 cm from the bottom of the frying pan.
・Can be arranged by adding nuts and fresh cream.
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